Category Archives: K Magazine

Sandwiches are ideal for packing in a lunch box when you’re looking to save money—and who isn’t, these days? If you’re bored with the same old BLT and PB & J, look beyond borders for fresh inspiration. A little research … Continue reading →

Getting burned out on the hot grill? Return to pantry staple: the noodle. It’s hard to imagine a food more simple—or more versatile—than noodles. After all, they start with nothing more than two ingredients: flour and water. But then, the … Continue reading →

Chiles come in hundreds of varieties and a wide range of heat, and can be used fresh or dried, raw, roasted or cooked. With all the flavor profiles that chiles offer, cooks love to get creative combining them with other … Continue reading →

These days, more Americans than ever “like it hot.” Chalk it up to cooking shows, magazines, the global travel boom and the spread of authentic ethnic eateries all across the nation. Everywhere we go, flavors are getting bolder and foods … Continue reading →

This week officially kicks off the start of summer. With the Fourth of July just around the corner, it’s prime time (if you haven’t already) to get the grill hot and serve up some grilled meats and veggies. Grilling styles … Continue reading →

Grills have been on fire for weeks, try changing it up and wow your family with delicious grilled vegetables like corn! Roasting and grilling build umami into food thanks to the transformative effects of browning and caramelization. At high temperatures, … Continue reading →

Summer is in full swing and people are starting to head outside and hit the food trucks for delicious and easy meals. Bring the taste of the trucks home with this easy Tempura Dog recipe. As street food and food … Continue reading →

Looking for new ways to cook noodles? Kikkoman can help. Join us for a global tour of noodles, from Asia to America and many points in between, and gather some fresh recipe inspirations along the way. This Udon with … Continue reading →

Charcoal broiling or grilling has been popular in Japan for centuries, and today, it’s often done at home on small grills designed to be placed over the flame of a stovetop burner., or on a hibachi, the portable grill that … Continue reading →

Mix it up with Kikkoman’s own take on the classic Philly Cheesesteak. We promise, you won’t be able to get meat this juicy using anything else! Sandwich mavens agree that the earliest version of the cheesesteak—thinly sliced griddled steak piled on … Continue reading →